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Butternut Squash Chocolate Cake

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Butternut Squash Chocolate CakeButternut Squash Chocolate Cake

Butternut Squash is similar in flavor and texture to pumpkin, and results in a moist cake. I adapted my recipe to use a cake mix, substituting the butter and eggs for butternut squash, yielding a very delicious Butternut Squash Chocolate Cake!

Why squash? Squash is a good source of Fiber, Vitamins A, C, &E, Calcium, Potassium, and Magnesium.

I have a child sensitive to textures, so this is an excellent way to get him these necessary nutrients without the texture challenge.

 I like to use use Applesauce, Pumpkin, etc in various recipes, and decided I’d give it a try with some butternut squash that I’d picked up at our local farmers market.

I have two Chocolate Pumpkin Cake mixes that I make sometimes.

One is from scratch, the other uses a mix.

I haven’t felt well this week, so I went with the mix recipe.

I just substituted the squash for the pumpkin.

If you don’t add the extra spices, it really just tastes like chocolate cake.

The squash replaces the oil and egg yolks.

If you want to enhance the flavor, you can roast/bake the butternut squash before baking it at 375.

Cut it in half lengthwise, remove the seeds, then place cut side down in a baking dish (add about 1 cup water) and roast for about 30 mins.

Since no one here is a huge fan, I didn’t want to enhance anything.

I pureed it as is.

Yield: 12

Butternut Squash Chocolate Cake

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes


  • I Devil’s Food Chocolate Cake Mix
  • 2 egg whites
  • 2 Tablespoons water
  • 1 1/2 cups butternut squash, pureed (can also use 1 can Pumpkin)
  • *Can add 1-2 tsp of cinnamon or pumpkin pie spice to spice it up


Preheat oven to 350
Line pan with parchment paper, and I lightly spray some non stick cooking spray
Mix the cake mix, squash, egg whites, and water for 3 minutes with your mixer on Med.
Pour into pan and bake for 35-40 minutes, until toothpick comes out clean.
Top with icing of choice.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 24Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 28mgCarbohydrates: 5gFiber: 1gSugar: 1gProtein: 1g

Did you make this recipe?

Please leave a comment below & if you recreate this recipe, be sure to share a photo on Instagram. Tag me and hashtag #whenisdinner!

Don’t miss these additional delicious Dessert Recipes here at When Is Dinner:

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Ashley T

Tuesday 19th of March 2013

I LOVE chocolate cake! but this is totally new to me. I can't wait to try it though, thanks for the recipe!


Monday 18th of March 2013

Odd combination and yet I'm highly interested as well......


Monday 18th of March 2013

This sounds delicious!


Monday 18th of March 2013

I have tried the pumpkin in cake mix, but never thought of this! It looks wonderful. So no cooking of the squash at all before you puree it?

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